PUMPKIN CRANBERRY BREAD
- 1 cup canned, solid-pack pumpkin
- 1 cup sugar
- 1/4 cup water
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup picked-over fresh or frozen cranberries
This bread is a delicious holiday treat!
Preheat oven to 350°F and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a sizeable bowl, beat together pumpkin, sugar, water, eggs, and oil with an electric mixer. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries. Spoon batter into loaf pan, spreading evenly.
Bake bread in the middle of the oven for approximately an hour and 15 minutes, or until a tester comes out clean. Cool in pan on a rack for approximately ten minutes (be patient, you rascal). Turn bread out onto the rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf.
=======Tim D. Culey - Baton Rouge=====
Preheat oven to 350°F and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a sizeable bowl, beat together pumpkin, sugar, water, eggs, and oil with an electric mixer. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries. Spoon batter into loaf pan, spreading evenly.
Bake bread in the middle of the oven for approximately an hour and 15 minutes, or until a tester comes out clean. Cool in pan on a rack for approximately ten minutes (be patient, you rascal). Turn bread out onto the rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf.
=======Tim D. Culey - Baton Rouge=====
Submitted by Nov 26, 2009
15 min 30 min 45 min
15 min 30 min 45 min